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  • Writer's pictureCulinary Cam

Honoring a Half Century with a Hoshigaki Workshop

When one of your best friends since high school turns fifty - and there's a hoshigaki workshop at a local farm on her birthday weekend - you know exactly how you are going to celebrate. Okay, she isn't technically a high school friend, but she's married to a high school friend and quickly became one of us as soon as we met her!

Beware: When you spend time with friends from high school, sometimes it's as if all those years in between vanish. We were listening to 80s hits in the car on the way to the farm and our jokes were pretty juvenile. Enough about our antics and back to these Japanese balls: hoskigaki.

Hoskigaki are dried, preserved Hachiya persimmons. I have made them before, but it was nice to actually have someone who knows what they are doing show me!

Last Christmas, my 'persimmon gallows' disturbed D. I'm not sure why, but he said, "This could go very, very's always an adventure when you live with a Kitchen Witch." Truer words were never spoken! But they turned out pretty well.

Still it was great to have Penny Ellis of Community Cultural Tours show us the ropes. And it's even better that the persimmons were grown right there at Thomas Farm where we were lunching and learning.

There are really only two main kinds of persimmons that I see in the markets here - fuyu and hachiya. Fuyu are flat and eaten while they are firm; I usually just peel and slice. Hachiya are elongated and can only be eaten when they are ripe, that is to say mushy like a custard or jam. If you ever try to eat a hachiya while still firm, it's an experience you won't soon forget.

Hoshigaki (Japanese Dried Persimmons)

What You Need...

  • hachiya persimmons

  • organic cotton twine, paring knife, scissors

What You Do...

  1. Select your hachiya. They should be firm. If they are already starting to soften, pick a different one. Ideally, they should have a t-shaped stem still attached. Give the persimmons a gentle wipe.

  2. Trim the calyx with shears. The calyx is the part of the flower that protects the fruits when it begins to grow. I had always called these 'the leaves' of the persimmon. Nope. They aren't.

  3. Use a paring knife to cut a flat lip in the top of the fruits and cut away the shoulder of the hachiya.

  4. Peel the fruit.

  5. Tie cotton twine onto the stem so that you can hang the persimmons.

  6. Hang and wait.

You want to keep them in a place with good airflow and some humidity. Don't touch them for 7 to 10 days, then every few days after that, massage them gently. As the tannins in the fruit break down, the persimmon will become pliable and turn dark. After several weeks, the sugar in the fruit will bloom to the surface and you will end up with beautiful, delicious hoshigaki.

Stay tuned to see how these turned out. They will be ready just in time for Christmas.

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